Storage stability of almond paste fortified with almond skin as antioxidants

Abstract

Beneficial nutrients inherent to almonds include α-tocopherol, oleic acids, dietary fiber, protein, riboflavin, vitamin E, and essential minerals such as calcium, phosphorus, and magnesium (Yada & Lapsely, 2013). There are disease-preventing properties correlated with the intake of almonds that are well demonstrated in various studies, most notably the anticarcinogenic, anti-inflammatory, hypocholesterolemic, and antioxidant potential (Nadeem et al., 2015;Sang et al., 2002). Almonds are consumed in different ways, such as raw, salted, roasted nuts, as well as in processed forms such as pastes, spreads, and butter. Processing almonds into spreads and pastes improve their palatability, diversify the range of almond-based products for consumers, and decrease microbial toxins (Shakerardekani et al., 2013). Generally, the unsaturated fatty acids in almond kernels vary from 48% to 70%, which increases the susceptibility of

Microwave-assisted extraction of cellulose nanocrystals from almond (Prunus amygdalus) shell waste

“…Almonds are highly regarded in the gastronomy and food industry due to their organoleptic properties ( 2 – 4 ). They can be also used as an ingredient in processed foods added to confectionary and bakery products ( 5 , 6 ). Almonds are also used as oils in cosmetics and in the medical field due to their anti-inflammatory properties ( 7 , 8 ).…”